Gluten-Free Hot Pot

This Gluten-Free Hot Pot is a delightful and interactive dish that brings a variety of fresh ingredients together in a flavorful broth. Perfect for sharing, it allows each diner to customize their meal with an assortment of proteins and vegetables.

Ingredients

• Gluten-free chicken broth - 500 ml
• Water - 200 ml
• Shiitake mushrooms - 100 g, sliced
• Firm tofu - 150 g, cubed
• Baby bok choy - 100 g, halved
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tsp, grated
• Gluten-free soy sauce - 2 tbsp
• Sesame oil - 1 tsp
• Chili oil - 1 tsp (optional, for spice)
• Rice vermicelli noodles - 100 g
• Fresh cilantro - for garnish

Steps

1. In a large pot, combine the gluten-free chicken broth and water, and bring to a simmer over medium heat.
2. Add the minced garlic and grated ginger to the pot, stirring to combine.
3. Introduce the sliced shiitake mushrooms, cubed tofu, halved baby bok choy, julienned carrot, and sliced red bell pepper to the broth. Simmer for about 10 minutes until the vegetables are tender.
4. Meanwhile, cook the rice vermicelli noodles according to the package instructions, then drain and set aside.
5. Add gluten-free soy sauce, sesame oil, and chili oil (if using) to the pot, stirring well to incorporate the flavors.
6. To serve, divide the cooked rice vermicelli noodles into bowls and ladle the hot pot broth and ingredients over the noodles.
7. Garnish with chopped green onions and fresh cilantro. Enjoy hot!

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and mushrooms.
• High in protein from tofu and provides a variety of vitamins and minerals.

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